Julie Rook's Beef Casserole

By Julie Rook

240 mins Easy

Perfect for the slow cooker!

Hope you enjoy my recipe!

Julie

JC Rook and Sons Ltd

Method

Heat the oil in a very large frying pan or stovetop casserole dish.Fry the onions,bacon and garlic for a minute or two,then brown the beef.Add the flour to the beef and onions and cook for 1 minute.Add the beef stock little by little,stirring all the time.Gradually add the red wine,again stirring all the time.Throw in the carrots,the shallots and add the tomato puree.Transfer to slow cooker and cook on low for about 4-6 hours or cook in a moderately warm oven for one and a half hours.About 10 mins before the end of cooking add the mushrooms.Add more salt and pepper if required and serve with baked potatoes and steamed broccoli or any other veg you may have kicking about.

Sometimes if the kids are around (they are 21 and 25 but still come home for mum's casserole!) they like dumplings so I add a few small ones (made with Atora suet,flour,salt,pepper and if I have any, a bit of chopped parsley) at the same time as the mushrooms.

If the stew gravy is too thick add more wine or water,if too thin,I usually stir in a few gravy granules.